Ingredients: Sockeye salmon, sweet potato, russet potato, panko breadcrumbs - served on the side (wheat flour, cane sugar, yeast, salt), mayonnaise (soybean oil, water, whole eggs and egg yolks, vinegar, salt, sugar, lemon juice, calcium disodium edta, natural flavors), sriracha (sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite, xanthan gum), non gmo olive oil canola blend , egg, lime, salt, thyme, garlic

Serving Size: Three ~3 oz salmon cakes, 1/2 cup panko on the side, 2 oz aioli

Eat Within: 3 days

Instructions: Press thawed cakes with panko, heat 1 tb oil over medium heat, cook 4-5 minutes per side until crispy. Enjoy with aioli!

Notes: Enjoy with Creamy Spinach Gratin and Golden Beet Salad!